Saturday, January 18, 2020
ChezCindy: Walnut Rosemary Bread with Golden Raisins
Early in the month I made a soup recipe that I had torn from a Cooking Light magazine from 2017. The recipe was titled Immunity Soup using ingredients that help boost the immunity system. The recipe was basically a homemade chicken soup with added ingredients to bolster the healthy factor. You could start with my chicken soup recipe, here adding in 6-8 cloves of minced garlic - a powerful antioxidant, sliced mushrooms for vitamin D, chopped kale for vitamin C, and chickpeas for protein and zinc.
I also tried a new source for recipes going to Kelly LeVeque's web site. Kelly is a social media wellness expert and nutritionist. She has a really delicious Cauliflower Rice with Creamy Coconut Chicken and Broccoli recipe on her site. I loved it. I made brown rice for my husband who will not eat cauliflower. Easy, healthy and super good. You can find the recipe at https://kellyleveque.com/ here .
I did have one failed recipe from a very trusted source in one of my cookbooks. I made baked chicken breasts with Tuscan bread crumbs. It did not work out well. Too heavy on the bread crumbs. We ate it for one meal with lots of leftover chicken that the dogs enjoyed. Lucky pups.
One of the recipes I tried was a yeast dough walnut bread. I sought out a basic recipe knowing that I wanted to add fresh rosemary. Inspiration came from a food memoir I was reading with the author referencing a walnut rosemary bread in one of the chapters. Sadly, she did not include the recipe. So I was determined to figure it out. I started with a basic recipe from King Arthur Flour web site and added my own twists. It came out lovely and delicious. The recipe makes two golden brown loaves, which I shared with my nieces and their families. Sharing was a must. The bread is so delicious I could have eaten all of it!
Walnut Rosemary Bread with Golden Raisins
1 1/2 cups warm water, about 110 degrees
1 tablespoon active dry yeast
1/2 cup agave sweetener
1/4 cup olive oil
1 1/2 teaspoons kosher salt
5-6 cups bread flour
1 1/3 cups toasted chopped walnuts
2/3 cup golden raisins
1 heaping tablespoon chopped fresh rosemary
Working with a stand mixer fitted with the bread dough hook, add the warm water to the bowl. Add the yeast to the water to dissolve. Mix in 1/2 cup of flour and letting the mixture stand without mixing for 10 minutes. This will wake up the yeast to get the action started.
Stir in the agave, oil and salt. Add in the flour, one cup at a time, mixing with the dough hook running on low to medium speed for the entire time. The dough will become formed into a shaggy mess and will be a bit difficult to stir at the end of the process. At this point, turn off the mixer and turn out the dough onto a lightly floured counter. Continue kneading by hand until a smooth satiny ball is formed.
Prepare a large bowl by drizzling a tablespoon of oil into the bowl. Using a paper towel, lightly coat the inside of the bowl with the oil. Place the ball of dough into the oiled bowl, turning the dough to coat it with the oil. Cover the bowl with plastic wrap and place the bowl in a warm spot so that the dough can rise until double in size. This will take roughly 1 1/2 hours.
When the dough is puffy and double in size, remove the plastic wrap. Using your hand, gently deflate the dough by pushing down in the center. Add in the chopped walnuts, golden raisins and chopped rosemary. Knead the dough to incorporate the walnuts, raisins and rosemary. Transfer the dough to the counter to continue kneading and incorporating the chopped ingredients. This will take 5 minutes or so. Divide the dough in half. Form each half into a smooth ball. Place each ball onto a baking sheet lined with parchment paper. I used 2 sheets that fit side by side in my oven on one rack. Cover the loaves loosely with a damp towel. Place the trays in a warm spot, allowing the loaves to rise. This will take about 45 minutes.
Preheat the oven to 350 degrees. Remove the towel. Sprinkle a bit of flour on top of each loaf. Cut 3-4 slashes across the top of each loaf, 1-inch deep.
Bake in the oven for 35-40 minutes until the loaves are golden brown. The loaves will sound hollow when thumped on the bottom.
Place the loaves on a rack to cool for about 20 minutes. It is very temping to cut in sooner, but be patient before cutting to enjoy. Serve with salted butter.